Olli Salumeria products are delicious! After a few months of serving them at our flagship restaurant, Lia's, we have decided to serve them at all the Chef Geoff restaurants. I also have been to Alto Adige several times and love speck... but Olli's speck is some of the best I have ever had.

Geoff Tracy - Geoff Restaurants
President, Chef

We are in love with all of the Olli products. They are a perfect fit for our cuisine. You can taste the care and quality.

Late Summer’s Bounty-Pairing Organic Salami

What’s New at Olli?

Since our founding, we have been providing all natural salami based on 160-year old recipes passed down through Oliviero Colmignoli’s family. Salumi is what we know best. We also know that good salumi is directly affected by the quality of pork; thus we go to great lengths to craft a farm-fresh product, using only pork from humanely raised, heritage-breed pigs from sustainable family-owned farms. Recently, though, we’ve been itching to create something new. “GMO” and “organic” are two words circulating the food industry at the moment, and although we’ve been producing a product sourced from compassionate, pasture-raised farms, the USDA is very specific about what can and cannot be labeled certain ways. And while all of our Olli products are free of gluten, treenuts, peanuts, milk products, eggs, soy, fish and shellfish, we wanted the USDA blessing to add certified organic to the list. As mentioned in our recent blog post, the term “organic” is hard to define since the definition of humanely, organically, or naturally raised seems to be a personal interpretation. Charcuterie speaking, organic meat comes from animals that have been raised on farms that follow a strict set of guidelines. Key requirements include: – Must be raised organically on certified … Continued

It’s What’s On the Label

As you browse the aisles or your local mega-grocery, you will see a variety of labels that advertise and trumpet the “naturalness” and wholesome nature of the product. But these can be extremely misleading.